This is so good it’s ridiculous.
You’ll want to make this recipe with chicken thighs – bone-in, skin-on – the full magilla.* You get that cinnamon on that chicken skin, crisp it up like a potato chip and you’re not going to give a hoot about your cholesterol.
Easy to make. Inexpensive. Sweet without sugar. Kids love it. What’s not to like? So go ahead and make it already.
Need This
Chicken thighs – about 4 pounds (bone-in, skin-on)
Salt
Ground black pepper
Garlic powder
Ground cinnamon
Olive oil
Do This
Heat your oven to 350 F.
Brush a little olive oil onto a large baking pan with low sides.
Remove the chicken from the packaging. Lightly dust all sides with salt, pepper, and garlic powder.
Generously dust all sides with the ground cinnamon.
Place the chicken thighs skin side up onto the oiled baking pan.
Bake at 350 F. (middle rack) for 90 minutes or until the skin is potato chip crisp. Check for excess liquid at the 45 minute mark. Drain it off if there is any.
Serve hot with a healthy veg on the side.
Serves 4. My cost approx. $6.89 total – about $1.72 per serving.
*Boneless/skinless chicken thighs average $2.99 per pound in my supermarket. Bone-in, skin-on averages $1.19 per pound. Do the math. GMN